Nothing beats a perfect banana cake and this one ticks all the boxes…light and moist, not too sweet, easy to make and a delicious icing to top it all off. When bananas get too old and brown in our house, I peel them and pop them in a snap-lock bag in the freezer ready to use for smoothies or baking. I find that if I peel them first, they are much easier to use and you don’t have to defrost them and peel off a wet, stinky skin – not very appetising! Anyway, this cake is always a hit – and of course you can spread any icing over the top…passionfruit, lemon, cream cheese or just leave it plain with a dusting of icing sugar.
Banana Sour Cream Cake with White Chocolate Icing.
125g butter
3/4 cup sugar
1 tsp vanilla
2 eggs
3/4 cup sour cream
1 cup mashed banana (I used 2 big bananas)
2 1/4 cups self-raising flour
1/4 tsp bicarb
Icing
180g white chocolate
1/4 cup sour cream
Beat butter, sugar and vanilla until light and creamy.
Add eggs one at a time, beating well after each addition.
Fold in sour cream and mashed bananas.
Fold in flour and bicarb.
Place in square 20cm pan and cook in a moderate oven for 50-60 minutes.
To make icing, place white chocolate and sour cream in a microwave-safe bowl. Cook for 30 seconds on high then stir well. Continue cooking for 30 second bursts and stirring in between until just melted and smooth. Pour over top of cake.
Icing will thicken and set upon cooling. 
